Southwestern Taco Salad with Charred Corn

*NOTE* Please bear with the new background. The old one stopped working and I'm trying to find another one similar. I didn't want to leave it blank. :(

Any Debbie Macomber fans out there? I AM! I AM! Last week I just about tipped the bookmobile when I spotted Debbie Macomber's Cedar Cove Cookbook due to jumping up and down with excitement. OK. So, I'm sure it didn't almost tip. BUT it did jiggle back and forth a little :) I should've been more worried about getting committed instead of tipping it. I may be slightly balancing on the edge of crazy. Speaking of crazy.... I was crazy about this delicious taco salad with charred corn fresh out of the garden. YUMMY! I forgot to pick up the flour tortillas to make the homemade chips, but it turned out great with store bought tortilla chips. If you're feeling semi-homemade, go with the store bought. Enjoy :)

SOUTHWESTERN TACO SALAD WITH CHARRED CORN
3 medium flour tortillas, each cut into 16 pieces (or store bought chips)
1 TBSP plus 1 tsp olive oil
3 ears corn, kernels scraped from cob
1 lb. ground chuck
1 cup canned black beans, rinsed and drained (I used 1 can)
1 cup prepared salsa
1 tsp chili powder
1 tsp ground cumin
salt and pepper to taste
juice of 2 limes
3/4 cup plain yogurt or sour cream
1/3 cup chopped fresh cilantro
3 cups torn or shredded lettuce
1 avocado, peeled, seeded, and cut into thin wedges

Preheat oven to 350. Spread tortilla wedges in a single layer on a rimmed baking sheet; drizzle with 1 TBSP oil. Bake 10 minutes, until crisp, turning once. Remove from oven and let cool. Warm 1 tsp oil in large skillet over medium heat. Add corn kernels; cook 3 minutes, sirring until slightly charred on both sides. Transfer kernels to a bowl. In same skillet over medium heat, cook beef 6 minutes, until no longer pink, stirring often. Stir in charred corn, beans, salsa, chili powder, cumin, salt and pepper and 1/2 of the lime juice. Meanwhile, in a small bowl, whisk yogurt or sour cream, remaining lime juice and cilantro until blended. In a large serving bowl, toss lettuce and avocado. Nestle beef mixture in center of salad; drizzle with yogurt dressing. Garnish with tortillas. (I also garnished with chopped tomato, sliced green onions, and shredded cheese)